Dairy Free Chocolate Mousse Recipe | Urban Bliss Life (2024)

FAQs

Why is my chocolate mousse not fluffy? ›

Not fluffy enough, not chocolatey enough, too sweet, grainy, etc etc. Many “easy” chocolate mousse recipes tend to use too much cream so the end result is more like custard, rather than aerated like real chocolate mousse should be.

Check that the chocolate has cooled down sufficiently – it should not be warm to the touch or else chocolate is likely to seize and you will end up with grainy mousse. Gently and gradually fold a portion (approx. a third) of melted chocolate into whipped aquafaba – using a silicone spatula and a gentle folding motion.

The melted chocolate should not be hot because the eggs will curdle when added. Nor should it be cold because the eggs won't incorporate smoothly. Make sure the melted chocolate is at body temperature.

While it uses only a few ingredients, chocolate, eggs, butter, vanilla, and heavy cream, its chocolate flavor is rich and its texture is silky smooth and airy, almost foamy. And foamy is an apt description as "mousse" is French for 'froth' or 'foam'.

Mix a tablespoon of corn starch with water or milk and add it to liquidy mousse, heat it up it will thicken up.

smooth and creamy melted chocolate every time. for every one cup of chocolate chips, I either use half a teaspoon of vegetable oil. or one tablespoon of coconut oil. microwave in 22nd intervals. stir very well between so that it doesn't burn.

The pate a bombe serves as the main body of our mousse; the proteins in the egg yolks are strong enough to hold all the air bubbles we'll incorporate, even after being mixed with melted chocolate and whipped cream. It's rich, velvety, and makes the best chocolate mousse in this chef's opinion.

Of course, using raw eggs is a big no-no for me, so I always stick to the pâte à bombe, which is just a mixture of pasteurized egg yolks with hot sugar: this way all the bacteria in the raw eggs are killed and the mousse is perfectly safe to eat! (And the final result is also much more stable and with a great texture!)

Carob powder is often used as a cocoa substitute in baked and no-bake goods such as cake, brownies, cookies, fudge, and mousse. Because of its sweet and mild flavor, it is also great in recipes that don't require much sugar, such as pancakes, oatmeal, and ice cream shakes.

Why is my chocolate mousse so dense? ›

Chocolate with more cocoa butter in it will render the chocolate mousse heavy and thick. How to choose the right fluidity? Too much fat in the recipe creates a texture that is too thick and heavy. Cream with a 35% fat content in combination with a three-drop chocolate yields the perfect texture.

"Try using [a mousse] on damp hair before you blow-dry, spraying at the root for extra lift," says Grenia. "It's super easy to use, so you can control the amount of power from the product." Dispense a golf ball-sized amount of product into your hand. Apply in sections, starting at the nape of the neck and working down.

If the whipping is overdone, the cream's texture becomes denser and loses its volume. This isn't advisable for a mousse. The ideal texture is stiff peaks.

Fix overwhipped cream by slowly drizzling in liquid cream with the mixer running. You may need to add up to 50% of the original amount of cream to the overwhipped batch before it comes together. Make homemade butter if your mixture goes too far.